Whipped Cream - Non Dairy Cream

GSS homogenizer is capable of give the finest quality of whip cream, different capacity is available for very small , medium and large production.

Whipping cream can be used for several purposes. A common use is for making a whipped topping for cakes, pies and other desserts. It is also used as an ingredient in recipes for desserts, soups, sauces and beverages.

Perhaps more than anything else, what makes whipped cream unique is its texture. It forms soft, light peaks that are higher than many dairy products. This is because it is made with heavy cream, which has a higher butterfat content (at least 30 percent). You see, when you whip heavy cream, air is forced into the liquid and (thanks to the high fat content) a stable mass of bubbles forms. It’s basically that the fat in the cream forms little air pockets throughout the mixture, and keeps them stabilizes them with its heft. Each air pocket is encircled by a thin film of water with proteins and other substances dissolved in it. In total, the volume of whipped cream is double that of the cream used to make it, all because of its many, tiny air bubbles.

The effects of homogenisation pressure and storage time on the droplet characteristics, surface protein concentration and rheological properties of whipping cream were investigated in this work. The droplet size distribution was in a range of 0.120–17.378µm when homogenisation pressure change from 20 to 50 MPa resulted in a reduction of the surface protein concentration. As the time increased, the surface protein concentration declined, and a higher pressure led to its decline to a lesser extent.

All the emulsions exhibited a shear-thinning and gel-like behaviour with the elastic modulus higher than the viscous Modulus. When increasing the homogenisation pressure, the gel-like behaviour was more pronounced in both homogenisation systems.

Reference Zhao long